Chicken Satay with Chili Soy Sauce

Author: Anita Jacobson




Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Serves: 4


  • Chicken satay
  • 350 gram boneless skinless chicken breast/thigh, cut into 1 inch cubes
  • 6 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 20 gram coriander seeds (Indonesian: biji ketumbar)
  • 1/2 teaspoon palm sugar (Indonesian: gula Jawa), shaved
  • 1/2 teaspoon salt
  • 1/2 teaspoon tamarind pulp (Indonesian: asam Jawa), soaked in 1/4 cup warm water, remove pits and membranes after soaking
  • 2 tablespoon oil
  • Chili soy sauce
  • 3 shallots (Indonesian: bawang merah), thinly sliced
  • 2 Thai chili (Indonesian: cabe rawit), seeded and thinly sliced
  • juice of 1 lime (Indonesian: jeruk nipis)
  • 4 tablespoon sweet soy sauce (Indonesian: kecap manis)


  • Chicken satay
    1. Grind together shallots, garlic, and coriander seeds into a paste. Combine this with palm sugar, salt, and tamarind juice and mix well.
    2. In a bowl, marinate the chicken cubes with the marinating spice. Set aside in a fridge for 30 minutes to 2 hours.
    3. Skewer 4 chicken cubes to a bamboo skewer. Repeat until all chicken cubes are skewered.
    4. Heat 2 tablespoon of oil in a frying pan. Pan fry satay each side for 3 to 4 minutes until cooked and golden brown (a bit of charring is lovely). Cook in batches if your frying pan cannot accommodate all satay at once.
    5. Served immediately with the chili soy sauce.
  • Chili soy sauce
    1. Mix all ingredients in a bowl and set aside.

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